Crispy on the outside and juicy on the inside, this Baked Tonkatsu recipe is a total game changer. All you need are the right techniques and tips to achieve perfection. Served with a special sesame tonkatsu sauce, you can now enjoy this popular dish at home.
Tonkatsu (とんかつ) or Japanese pork cutlet is one of the well-loved dishes on the Japanese menu. Imagine taking a big bite of tender juicy pork chop encased in crispy panko that is deep-fried to perfection. That alone will make anyone’s mouth water.
Since tonkatsu requires deep frying, it’s understandable why this delicious pork cutlet is not a common dish to make at home. Most people prefer not to deep fry food at home because of the grease and the smell. So today I’m going to show you how you can make Baked Tonkatsu that’s juicy on the inside and crispy on the outside!
Table of Contents
What is Tonkatsu?
Tonkatsu (豚カツ) is one of the top popular Japanese foods consisting of a breaded, deep-fried pork cutlet. It’s crunchy and juicy and typically served with shredded cabbage and a drizzle of a savory sauce.
You can read about the origin and background of tonkatsu here!
As a purist and a true foodie, I’ve always made my tonkatsu the original way, that is to deep-fry the cutlet. All for the love of good food! When I received requests for a non-fried version, I was rather hesitant but once I perfected this oven-baked technique, it completely changed my mind. The baked version of tonkatsu is just as good, and to be honest, so much more crunchier!
Now, I have two options for you when you wish to make tonkatsu at home: Original Tonkatsu (Deep-Fried) and a baked version.
Why You’ll Love Oven-Baked Tonkatsu
- Bake, instead of deep-frying. Such a wonderful healthier alternative! If you don’t want to deep-fry, this recipe is for you!
- Easy to make. The cooking process is very easy. You can even have your children to help out.
- Perfect texture. The crust is unbelievably crispy, and the meat inside tender and juicy. A foolproof oven-baked technique!
- Easily adaptable. If you don’t like pork, use chicken, shrimp, salmon, or firm tofu.
Ingredients for Baked Tonkatsu
- Boneless pork loin chops – It should be half an inch thick. Pork loin chops
- Flour
- Eggs
- Panko – Make sure to get Japanese breadcrumbs called panko.
- Cooking oil
- Tonkatsu sauce – You can always make my Homemade Tonkatsu Sauce, if preferred!
How to Make Baked Tonkatsu
- Toast the panko till golden brown in an ungreased pan.
- Prepare the meat by making slits on the connective tissue and fat, pounding the meat, and seasoning with salt and pepper.
- Dredge the pork in the flour, egg, and toasted panko.
- Bake in the oven until the pork is cooked through.
- Cut into 1-inch (2.5 cm) thick pieces and serve.
Cooking Tips
1. Use panko (Japanese breadcrumbs).
Don’t use regular breadcrumbs when you make tonkatsu. Panko (Japanese breadcrumbs) have larger flakes and stick better to the cutlet, yielding a light yet ultra-crispy texture for your tonkatsu.
2. Toast the panko in a frying pan before breading.
Just like how I prepared the Crispy Baked Chicken Katsu recipe and Crispy Salmon recipe
The key for panko to stay crispy and golden brown is to pre-cook panko before breading the pork. With the pre-cooked panko, you don’t have to worry about taking too much time to brown the crust and this helps to prevent the pork loin from overcooking.
3. Use 1/2-inch thick pork loin chops.
Please use only thin slices of pork loin when baking the cutlet so it cooks fast and evenly. The thickness of pork should be no more than 1/2 inch (1.2 cm).
Remember to use good quality meat and pound it so that the pork loin will be nice and tender after it’s been cooked. When the food is as simple as this, the quality of the ingredients speaks for itself.
4. Make slits on the connective tissue.
Red meat and fat have different elasticities, and they will shrink and expand at different rates when they are cooked. Making a few slits will allow the tonkatsu to stay nice and flat and prevent the cutlets from curling up.
5. Use a wire rack when baking.
The panko-coated pork loin should be placed on a wire rack over a baking sheet. This way, the air circulates underneath the pork so the panko underneath will be crispy.
How to Serve Tonkatsu
Enjoy the baked-to-perfection tonkatsu with tonkatsu sauce and freshly ground sesame seeds (I like to use both black and white sesame seeds).
In Japan, panko-breaded cutlet dishes are commonly served with shredded cabbage salad, along with a dressing of your choice.
I use this cabbage slicer to thinly shred the cabbage head. You can use a sharp knife, but it’s a lot easier to use this slicer. Unlike a typical mandoline, the cabbage slicer is wide enough for a small head of cabbage to fit.
Prefer Classic Deep-Frying Method?
Here’s my regular deep-fried tonkatsu recipe, which I do indulge in occasionally. Both versions bring different enjoyment, but for a healthier alternative, this baked tonkatsu is AWESOME!
More Katsu Recipes
- Baked Chicken Katsu
- Gluten-Free Baked Chicken Katsu
- Chicken Cheese Katsu
- Ebi Katsu (Shrimp Cutlet) Burger
- Crispy Salmon Baked Nuggets
What to Serve with Baked Tonkatsu
- Rice: Steamed Rice
- Soup: Tonjiru (Pork and Vegetable Miso Soup), Clam Miso Soup
- Sides: Simmered Kabocha, Spinach Ohitashi
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Baked Tonkatsu
Video
Ingredients
- ¾ cup panko (Japanese breadcrumbs)
- 1 Tbsp neutral oil
- 2 boneless pork loin chops (½-inch thick) (½ lb, 227 g)
- ½ tsp Diamond Crystal kosher salt
- freshly ground black pepper
- 2 Tbsp all-purpose flour (plain flour)
- 1 large egg (50 g each w/o shell)
- ½ Tbsp neutral oil
- tonkatsu sauce (or make my Homemade Tonkatsu Sauce)
For the Sesame Tonkatsu Sauce (Optional)
Instructions
- Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Prepare a rimmed baking sheet with an oven-safe wire rack as it allows hot air to circulate around the cutlets and prevents the panko underneath from getting crushed.
To Toast the Panko
- Add ¾ cup panko (Japanese breadcrumbs) and 1 Tbsp neutral oil to a frying pan.
- Turn on the stove‘s heat to medium and stir the panko and toast until golden brown. Transfer the toasted panko to a shallow dish and allow it to cool.
To Prepare the Pork
- From 2 boneless pork loin chops (½-inch thick), cut off the extra fat and make several slits on the connective tissue between the meat and remaining fat. Tip: Red meat and fat have different elasticities, and they will shrink and expand at different rates when they are cooked. Making a few slits will allow the Tonkatsu to stay nice and flat and prevent the cutlets from curling up.
- To tenderize the meat, pound both sides of the cutlets with a meat pounder; if you don’t have one, then use the back of the knife. Mold the flattened meat back into the original shape with your hands.
- Sprinkle the cutlets with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper.
- Beat 1 large egg (50 g each w/o shell) and ½ Tbsp neutral oil in a shallow dish.
- Next, add 2 Tbsp all-purpose flour (plain flour) to a shallow dish.
- Dredge each pork piece in the flour and pat off the excess. Next, dip the cutlets into the egg to coat them completely.
- Then, cover completely with the toasted panko. Press on the panko flakes to make sure they adhere to the pork. Place the pork cutlets on the oven-safe wire rack (so the air can circulate underneath) or parchment paper in the prepared baking sheet.
To Bake
- Bake at 400ºF (200ºC) until the pork is no longer pink inside, about 20 minutes. Once it's done, remove it from the oven.
- Rest the Tonkatsu for 3 minutes on the countertop. Then, cut the Tonkatsu into 1-inch pieces (so you can eat them with chopsticks) by pressing the knife directly down into the cutlets, instead of sawing back and forth. This way, the panko crust will not come off.
To Serve
- Flip the middle piece to show the interior of Tonkatsu as some restaurants would do. Transfer to individual plates and serve immediately.
- Drizzle tonkatsu sauce as you like at the table.
To Make the Sesame Tonkatsu Sauce (Optional)
- I recommend making this Sesame Tonkatsu Sauce. It's easy to make and delicious! Grind 2 Tbsp toasted white and black sesame seeds in a mortar and pestle, add the tonkatsu sauce, and mix it all together. Dip your tonkatsu pieces to enjoy!
To Store
- You can freeze the fried and cooled baked cutlets in an airtight container or freezer bag for up to a month. To reheat, bake it at 375ºF (190ºC) on a wire rack until the inside is warm.
Nutrition
Editor’s Note: This post was originally published on May 11, 2014. It’s been republished with a new video, new step-by-step and final images, and more helpful content on September 29, 2023.
Thanks!!! I’m going to go make this dish right now! I watched the video and it looks absolutely great and easy to make. My husband and I will love it.🥢🖤🥢🖤🥢🖤😉
Hi Ruth! Thank you very much for reading Nami’s post and watching her video!
We hope you and your husband enjoyed the Baked Tonkatsu!🙂
Nami! I’ve been meaning to comment on this approach which delivers 100% to promise! Today I made the tonkatsudon – the cutlet prepared this way is so moist, perfectly cooked – never shall I fry again!
Hi Cynthia! Nami and JOC team are so happy to hear you enjoyed Baked Tonkatsu!
Thank you very much for trying Nami’s recipe and for your kind feedback!💞
I made this last night with vegan chicken from Delight Soy and it was WONDERFUL! So easy too.
Thank you so much for sharing!!
Hi Arielle, Awesome! We are so happy to hear you enjoyed this recipe with vegan chicken!
Thank you very much for trying this recipe and sharing your cooking experience with us.🙂
Made baked Tonkatsu. Made sauce also. Substituted Mirin and Kecap Manis for sugar. Also added grated ginger and garlic. Will not add last 2 ingredients again. I think they spoiled the sauce. Will make again. So easy. Will also fry Panko crumbs before use every time now. Thank you for sharing. Recipes so easy to follow.
Hi Maria! Thank you very much for trying this recipe and for sharing your cooking experience with us!
We are glad to hear the recipe was easy to follow.🙂
This was so good and I love that you only use a minimal amount of oil. I will definitely make this again and maybe try to replicate with chicken.
Hi Kathrin, We are glad to hear you enjoyed Baked Tonkatsu!
Thank you very much for trying the JOC recipe and for your kind feedback.
When you bake the pork tonkatsu on rack, do you flip it halfway thru cooking time.
Hi Robin, Thank you very much for trying Nami’s recipe!
You do not need to flip the Tonkatsu if you have it on the oven-safe wire rack. We hope this helps!
Wonderful! I discovered panic through this recipe and now I’m using it in local Spanish recipes instead of the usual breadcrumbs. Here in Spain the cuts of pork are different, I used “jamones de cerdo” cut into fillets which worked fine.
I’m a 23 year old new to Japanese cooking and just made this for the first time – simple, healthy (compared to deep frying), and delicious. Thanks for a great recipe!
Hi Al, Welcome to Japanese cooking! We are so glad to hear you enjoyed Homemade Tonkatsu! Thank you very much for trying this recipe and for your kind feedback.🙂
Thank you so much for this recipe! I made it last night, and it was so delicious. It was also very easy to make. I even did the homemade version of the sauce… so good. It’s amazing how well the raw cabbage goes with the pork. The only thing I skipped was the sesame seed mix, but will make sure to have it next time. Will definitely keep this in the rotation.
Hi Valerie, Yay! We are so glad to hear you enjoyed this Tonkatsu with homemade sauce and Cabbage!😁 Thank you very much for trying this recipe and for your kind feedback.
Hi thanks for this recipe. Tried it the other night and it turned out great. How would you make it tastier if my kids don’t want to use a sauce? Season the pork some more or the breading? They don’t like the italian seasoned panko unfortunately.
Also, is there a way to make it a little bit moist? Or that’s just how baked meat is compared to deep fried?
Hi Calvin, Thank you very much for trying this recipe! You can try “Dry Brine” the meat. Season the pork with salt and refrigerate for 24 hours, then cook. This method will make the meat moister, also add more flavor to the meat, and kids may not need to use sauce. We hope this helps!
Surprisingly easy and very tasty!
Hi May! We are so glad to hear you enjoyed this Baked Tonkatsu! 😊
Nami, when you said this recipe is a “game changer”, you were sooooo right! I love tonkatsu but hate deep frying. This recipe was wonderful! I used chicken instead of pork — it came out tender and moist and the panko was crispy ….PERFECT! Thank you for this recipe…it’s a keeper!
And the tonkatsu sauce recipe was much appreciated too (though I had to use Lea Perrin’s Worcheshire sauce and yes, it was much more sour, though still very tasty)!
thanks so much for this and all your other recipes that I’ve incorporated into our regular menu!
Cathy
Hi Cathy, Yay! Thank you very much for trying this recipe! We are so happy to hear you enjoyed this baked version of Tonkatsu with homemade Tonkatsu sauce. Thank you for your kind feedback!🥰
I found your recipe this morning and made this tonight. It’s wonderful! So delicious and simple to make. I didn’t miss the frying at all! I already shared it with my friend.
I love your website – the detailed info, pictures, videos. It’s an inspiration! I can’t wait to try more of your recipes. 🙂
Hi Shadia, Thank you very much for trying this recipe and for your kind feedback!
I’ve made this recipe countless times and the whole family is always excited when it’s tonkotsu night. Thanks Namiko for the great blog.
Hi Cédrik, Yay! We are so happy to hear your family enjoys this baked version of Tonkatsu. Thank you very much for writing kind feedback!
Hi can this be done in an airfryer instead of oven?
Hi Calv,
We have not tried this, but the reader shared in the comments that use 190 degree Celsius, fried for 8 mins on one side and 6 mins on the other side, and it turned out well. Let us know how it goes!